Strawberry Shortcake With Buttermilk Biscuits

"Instead of shortcake or angel food cake, this delicious recipe calls for buttermilk biscuits. I believe this recipe originally came from a Bon Apetit magazine."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
1hr 25mins
Ingredients:
13
Yields:
4 buttermilk biscuit shortcakes
Serves:
4
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ingredients

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directions

  • Preheat the oven to 375°F.
  • Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
  • Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
  • Gradually add the buttermilk, tossing with a fork until large moist clumps form.
  • Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
  • Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
  • Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
  • Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
  • Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.

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Reviews

  1. These were delicious! I 've tried many "shortcake" recipes, this one was the best. 1/4 sugar on the strawberries is plenty! The jam added a nice touch as well.
     
  2. What a terrific recipe Lumberjackie. We enjoyed our strawberry shortcake very much. The biscuits were perfect, light, tender, fluffy and crisp on the outside. What a great Father's Day dessert this was. Quick and very easy to make. My dh was in flavor heaven. Thanks so much for sharing your lovely recipe.
     
  3. Gorgeous - strawberries were a little sweet, maybe add some alcohol next time. I added some mascarpone to the cream to offset the sweetness. Biscuits needed a few more minutes (covered) to cook
     
  4. 10 stars just for the memory of my Grandma's house in the summer and her strawberry shortcake made with sweet biscuits. I just wish she were alive to taste your recipe for the strawberries. FANTASTIC with the vanilla and marmalade(used Orange). Thanks so much for posting this terrific recipe. BTW, I mashed the strawberries instead of slicing--Grandma said "they're sweeter that way." :-)
     
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RECIPE SUBMITTED BY

I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make. I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen. I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.
 
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